Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and letting sit for 10 minutes. Remove from heat and cool in ice water.

Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

Add the crawfish, mayonnaise, Dijon mustard, lemon juice, hot sauce, chives, salt, and pepper to the yolks. Mash together until smooth.

Spoon or pipe the filling back into the egg whites. Sprinkle with paprika and garnish with lemon slices.